When using ham for flavorful soups or stews, you may be wondering if it's better to use the bone or the hock. Here's the difference, and when to use each.

Ham hocks and ham bones are often mentioned like they're one and the same, but are they actually interchangeable in recipes? Both are seen as huge flavor boosters for various types of dishes ...

I am a busy mum of two young boys so I always design my recipes to take the stress out of feeding a family. I try to keep the ...

Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham ...

Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour ...

This isn't your average baked beans. Soaked overnight and slow-cooked with smoked ham hock, tomatoes and spices, this dish ...

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...

Place the ham hock in a pot and cover with cold water. Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender. Remove ham from stock and set aside.

But they’re one of my must-haves, especially paired with a good value ham hock. Together, they make a hearty soup or even a light salad like this – simple, delicious and perfect for colder days.

A flavoursome ham hock with spinach and a perfectly poached egg is my ideal breakfast, especially when ravenous after a morning of exercise. You can buy the bearnaise sauce, but home-made is next ...